By Micki Brown
¾ – 1 pound Brussels sprouts, very thinly sliced
1 bunch Lacinato (dinosaur) kale, large stems removed, very thinly sliced
2-3 green onions, thinly sliced
1-2 carrots, tops removed, grated
¼ cup sunflower kernels
¼ cup asiago cheese, grated
2 tbsp raw honey
Juice of 1 lemon
Zest of 1 lemon
1 tsp Dijon mustard
¼ tsp sea salt
¼ cup extra virgin olive oil
½ tbsp poppy seeds
In a large bowl, combine the salad ingredients Toss gently.
In a small mason jar, combine dressing ingredients and shake with lid on.
When ready to serve, add dressing to salad and toss until veggies are well-coated. ENJOY!